Pomegranate Pear Crumble Cups.

I figured… why not throw them in a cute little cup… together… with sugar and cinnamon and cardamom and all sorts of things to make them syrupy and warm… then top them with a crispy, crunchy, crumbly crumble? Pomegranate arils in a crumble might be weird. Or they might be, uh… TOTALLY AMAZING.

Directions:

Preheat oven to 375 degrees F.

In a large bowl, toss pear cubes with sugar, flour, cinnamon and cardamom. Once thoroughly mixed, toss in pomegranate seeds and let sit while you make the crumble.

In a bowl, combine oats, brown sugar, gingersnaps, flour, cardamom and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork or your hands until it becomes clumped together. Spray 4 ramekins with non-stick spray, then add an equal amount of pears/pomegranate in each. Layer crumble mixture on top of each pear cup. Bake for 25-30 minutes, or until crisp is golden brown. Serve hot and with ice cream if desired. Garnish with additional pom arils.

i find delicately peeling the little gems out of the pom itself holy therapeutic. this is sunday breakfast for sure.

I’m not a huge pear fan either; I think it’s the texture. But baked into a festive winter dessert topped with a buttery, crispy topping I think I might have to become a pear liker (not quite at the lover stage just yet)!

This looks like such a cheerful breakfast! Those happy little peeks of pomegranate were a great way to start the day, I’m sure.

Do you know about smacking pomegranates to get the seeds out? It’s amazing. Just cut a whole pomegranate in half and hold it, cut side down, over a big bowl (your hand will be between the pomegranate and the bowl). Take a metal spoon and smack the rounded part of the pomegranate–hard!–with the back of the spoon. The seeds will start falling out like magic. Just keep smacking with the spoon until you’re done!